Name: Reblochon Pear Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 7 oz. (200g) butter; 2 1/3 cups (300g) all-purpose flour; 1/2 tsp. salt; 1 egg; 1 ripe pear; 3.5 oz. (100g) bacon, diced; 4 eggs; 2/3 cup (160g) heavy cream; 1 cup (240g) crème fraîche; salt, pepper; 3.5 oz. (100g) Gruyère, grated; 10.5 oz. (300g) Reblochon

Ingredients

Scale

For the dough

7 oz. (200g) butter
2 1/3 cups (300g) all-purpose flour
1/2 tsp. salt
1 egg

For the filling

1 ripe pear
3.5 oz. (100g) bacon, diced
4 eggs
2/3 cup (160g) heavy cream
1 cup (240g) crème fraîche
salt, pepper
3.5 oz. (100g) Gruyère, grated
10.5 oz. (300g) Reblochon

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Instructions

For the dough place the flour on your working surface and make a small well in the middle. Add the egg and salt to the middle and the butter on top in small pieces. Knead everything with your hands until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.
Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) springform tin ( I used a rectangle tin) and set aside. Take the dough out of the fridge and roll out on a floured surface. Place in the springform tin and form a 1.2 inch (3cm) edge. Prick the bottom several times with a fork.
Peel and core the pear and cut into thin slices. Place on the bottom of the quiche and add the diced bacon on top. In a bowl mix eggs with heavy cream and crème fraîche. Season with salt and pepper. Fold in the grated Gruyère and the Reblochon in small pices and then pour over the pears and bacon. Bake for about 45 minutes. Serve warm.

Notes

Enjoy baking!

Nutrition

Serving Size: 6